Pasta is mechanically extruded through dies to create different shapes, and then is cut to length. It turns out the type of ‘die’ used to shape pasta is an important factor in quality and texture. Bronze dies, long the industry standard, have generally been replaced with Teflon dies. Teflon dies are cheaper, easier to replace, and last longer than their bronze counterpart. However, doughs extruded through Teflon dies have a smooth, more satiny surface. Bronze is a porous, soft metal. Pasta extruded through a bronze die has more texture and is a little rough on the surface.